It is supposed to be hot and time for fresh rolls and salads. But after a few days of heat we are back at a cold front again. Which means, it is still warm comfort food time. Risotto reminds me of khichdi/kitchari. Creamy, comfort food in a bowl that is simple, delicious and a canvas to build more flavor over. This Mushroom risotto is super quick, simple. Delicious, made in an Instant Pot Pressure Cooker. It takes just a few mins to get the same creamy bowl that works for all seasons.

Saute the onion, brown the mushrooms, add the rice and roast for a minute, add the broth, mix, pressure cook and done. No standing near the stove top needed. Just 20 Minutes of Active time. Add herbs and flavors of choice. Stove top option in the Recipe notes. Serve with roasted seasonal veggies or a side salad! This is a very buildable recipe. Add veggies, more mushrooms and what not.

Serve garnished with parsley or scallions and a good dash of black pepper. Serve with a side salad, garlic bread, crispy breaded tofu or roasted vegetables. Stove top option below in the notes.

Recipe Notes

For variation: Add 1/4 cup dry white wine after adding the herbs.

Add a bay leaf or 1-2 tsp miso paste for flavor variations.

Stove top: Heat 3.5 cups of water or veggie broth in a saucepan over medium heat until it starts to boil. Meanwhile, follow steps 1,2,3 in a large saucepan over medium heat. Reserve half of the mushrooms to mix in later. Add salt and broth 1/2 cup at a time and stir for a minute. Bring to a simmer, then add more stock, stir and repeat until the rice is cooked through. About 20 mins. Taste and adjust, Take off heat. Stir in vegan parm, vegan butter. Garnish with the reserved mushrooms.

Oil-free: Saute the onion and mushroom in a bit of broth to lightly brown and proceed.

You can use extra virgin olive oil for the butter and some nutritional yeast for parm, or just omit it. There is a ton of flavor already in the risotto with the caramelized mushrooms and onion and herbs

Thanks for the recipe. My family just got our Instant Pot (late to the craze, I know) so I’ve been googling for easy vegan IP recipes and found this.

I tried it tonight and subbed pearled barley for the arborio rice because we had it on hand and I know it’s a common sub in alternative “risotto” recipes and it turned out just fine. It seemed a little liquidy to me, once I did the pressure release, so I thought I’d messed up with the switch but it thickened while I was preparing other stuff. I know I’ll make this again because even my kids liked it, but if I do barley another time then I think I’ll try slow release and see if the extra time sitting there makes a difference in its consistency.

The portion was perfect for two slightly larger portions for adults and two picky girls. When I do it next I think I’ll add half the recipe more to have some for lunch the next day.

Amazing recipe! Followed it exactly, and was totally blown away by how perfect the texture of the rice turned out, and how rich and complex the flavours were! The spinach gave the perfect balance of texture! Will definitely make again!

Made this on thanksgiving and even though I cooked it way too long because I had never used the instant pot before 🙈 if was still AMAZING! I doubled the mushrooms and used fresh sage and rosemary but every else exact 👌 Making it again for a potluck tomorrow! Thanks!!

Looks delish! Excited to make this for our holiday potluck this weekend. Any tips for adding dried porcinis for a richer flavor? When in the process should I add? (I’m still new at this instant pot thing…) Thanks!